-I.E.S.JJGF65A-

PHILLY.INQUIRER
1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in
To small pieces
1 ts Vanilla flavoring; or to
Taste
Cocoa

Bring cream and butter to a boil in medium
saucepan.Remove from heat and add chocolate.Allow to
sit for 5 minutes.Stir until smooth.Add vanilla.Let
cool in refrigerator,and stir with whisk every 15
minutes or so until very thick.Chill until firm..
Using melon baller or small spoon,scoop out
tablespoon sized portions,and place on sheet sprinkled
with cocoa.Place in refrigerator to harden.Using palms
of hands,gently and quickly roll each portion of
chocolate into a ball.Chill again to harden..
Roll each truffle in powdered cocoa,finely chopped
nuts,or dip into melted chocolate.Store in airtight
container in refrigerator.Make about 3 dozen..